Featured Ingredient: GOOD OIL
- 2 handfuls tarragon
- 2 handfuls flaked almonds
- 4 tbsp GOOD OIL
- 2 trout, cleaned
- 2 fennel bulb, sliced
Preheat Oven to 200�C/400�F/Gas Mark 6.
Roughly chop the tarragon with the almonds and mix with half the GOOD OIL. Put half this mixture into the cavity of each trout.
Lay the slices of fennel onto a roasting tray creating a base for the fish. Drizzle a little oil over the fennel then season. Place the stuffed fish on top of the fennel, pour over the rest of the oil and place in the oven for 25-30 mins